On Monday, I stayed home from work like almost everyone in the Northeast due to Sandy. Even though I was working from home, I made sure to make dinner early (I’m talking before noon) just in case the power went out as the storm approached later in the day (the oven is electric). I had Namely Marley’s Lentil Sloppy Joe’s on the menu, and since there were purple turnips in our Fresh Box, I thought I’d roast them as a side dish. I was able to make the sloppy joe’s no problem, so a few hours later I turned on the oven so it could pre-heat for the turnips.
Almost immediately I heard a crackling that sounded like something was burning. To my horror I looked through the oven’s window and saw bright white light… the makings of a fire. I immediately turned off the oven and blew out the flames, and stared in disbelief. Of course I was immediately annoyed that my oven would have the nerve to break during a storm, and wasn’t sure what to make instead. Since I love when my mom makes mashed turnips for Thanksgiving, I figured I’d attempt to put my own spin on them. This version is vegan, but it would be just as good with regular milk!
I can’t have a post about a recipe I made during Sandy without speaking of the storm itself. Thankfully, my townhouse kept power during the entire storm (though it did come and go a few times). It seemed like everyone around me (including my parents) lost power, and are still in the dark. I’m surrounded by the Raritan River, but thankfully am a little higher up. So, while everything around me seems to flood and lose power often, this is the third major storm I’ve weathered here and have made it out okay. Though, being surrounded by such damage means I can’t really get anywhere – but I’m okay with that. I’m keeping everyone in my thoughts and prayers, and sending a big thank you to everyone keeping us safe (police, fire fighters, nurses, doctors, EMT, etc.)!
But back the turnips. If you’re not a coconut fan, you can definitely use some EarthBalance (or if you aren’t vegan, regular butter). The coconut adds some extra flavor notes that I enjoyed, but I know of plenty of people who are not coconut fans, so butter will work just fine!
Vegan Mashed Turnips
– makes 3 cups –
3 turnips, cubed
2 tsp coconut oil
1-2 Tbsp almond/soy/coconut milk (I used unsweetend)
1/4 tsp garlic powder
1/4 tsp paprika
Salt & pepper to taste
1. Boil the cubed turnips for about 25 minutes, or until they are tender and can easily be pierced with a fork.
2. Drain the turnips and return them to the pot. Add in the coconut oil, milk of choice, and spices. Using a manual masher (I have a great double masher from Crate & Barrel) or hand mixer on low, mix everything together to your preferred consistency (I like to leave a little chunk).